Squash and stilton veggie toad in the hole

Name: Squash and stilton veggie toad in the hole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 1 coquina or butternut squash, deseeded, cut into wedges; 2 small red onions, cut into chunky slices; 3 whole peeled garlic cloves, bashed with the flat of a knife; 4 rosemary springs (leaves from 2 of them finely chopped)æ; 4 tbsp olive oil; 225g plain flour, sifted; Pinch baking powder; 4 large free-range eggs; 300ml whole milk; 2 tsp dijon mustard; 150g stilton, crumbled (or cheddar or a soft goat’s cheese); 3 tbsp redcurrant jelly

Easy
February 2018

Easy
February 2018

Serves 6
Hands-on time 15 min, oven time 50-55 min

This vegetarian toad in the hole replaces sausages with caramelised roasted squash, before being dotted with stilton and baked until gooey and oozing.

Vegetarian recipes

Nutrition: per serving

Calories: 484kcals
Fat: 22.9g (9.3g saturated)
Protein: 19g
Carbohydrates: 47.9g (14.4g sugars)
Fibre: 4.8g
Salt: 0.9g

Nutrition: per serving

Calories: 484kcals
Fat: 22.9g (9.3g saturated)
Protein: 19g
Carbohydrates: 47.9g (14.4g sugars)
Fibre: 4.8g
Salt: 0.9g

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Ingredients

1 coquina or butternut squash, deseeded, cut into wedges
2 small red onions, cut into chunky slices
3 whole peeled garlic cloves, bashed with the flat of a knife
4 rosemary springs (leaves from 2 of them finely chopped)æ
4 tbsp olive oil
225g plain flour, sifted
Pinch baking powder
4 large free-range eggs
300ml whole milk
2 tsp dijon mustard
150g stilton, crumbled (or cheddar or a soft goat’s cheese)
3 tbsp redcurrant jelly

1 coquina or butternut squash, deseeded, cut into wedges
2 small red onions, cut into chunky slices
3 whole peeled garlic cloves, bashed with the flat of a knife
4 rosemary springs (leaves from 2 of them finely chopped)æ
4 tbsp olive oil
225g plain flour, sifted
Pinch baking powder
4 large free-range eggs
300ml whole milk
2 tsp dijon mustard
150g stilton, crumbled (or cheddar or a soft goat’s cheese)
3 tbsp redcurrant jelly

Method

Heat the oven to 200C/180C fan/gas 6. Put the squash, onions, garlic cloves and the 2 rosemary sprigs (torn into smaller sprigs) in a roasting tin. Drizzle with 2 tbsp of the oil and roast for 30 minutes until tender and starting to caramelise.
Sift the flour and baking powder into a large mixing bowl, then make a well in the centre. Crack in the eggs, then pour in the milk. Use a balloon whisk to mix to a smooth batter (you should see bubbles start to appear). Season, then whisk in the chopped rosemary and mustard.
Discard the rosemary sprigs from the roast squash, then transfer to a 1.5 litre baking dish. Drizzle with the remaining 2 tbsp oil, dot the cheese and redcurrant jelly over, then pour in the batter to fill the gaps. Bake for 20-25 minutes until the batter is puffed, golden and cooked through (it will pull away from the sides). Serve with a green salad or with steamed broccoli and the gravy from the classic recipe.

Method

Heat the oven to 200C/180C fan/gas 6. Put the squash, onions, garlic cloves and the 2 rosemary sprigs (torn into smaller sprigs) in a roasting tin. Drizzle with 2 tbsp of the oil and roast for 30 minutes until tender and starting to caramelise.
Sift the flour and baking powder into a large mixing bowl, then make a well in the centre. Crack in the eggs, then pour in the milk. Use a balloon whisk to mix to a smooth batter (you should see bubbles start to appear). Season, then whisk in the chopped rosemary and mustard.
Discard the rosemary sprigs from the roast squash, then transfer to a 1.5 litre baking dish. Drizzle with the remaining 2 tbsp oil, dot the cheese and redcurrant jelly over, then pour in the batter to fill the gaps. Bake for 20-25 minutes until the batter is puffed, golden and cooked through (it will pull away from the sides). Serve with a green salad or with steamed broccoli and the gravy from the classic recipe.

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